Chicken parts should be thoroughly rinsed, then seasoned with seasoning salt and pepper if desired. I like to place a cup of flour in a quart size baggie and shake the pieces until coated with the flour. Most importantly, you should use a large heavy deep skillet, preferably cast iron, with enough cooking oil to almost cover the pieces. When the oil sizzles when a drop of water is sprinkled in it, you can begin placing the chicken pieces skin side up in the hot oil. Cook uncovered for half hour, then place a cover on it and cook another 15 minutes or so. Remove cover and turn chicken over and cook until browned.